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master's thesis
Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova

Bubalo, Petar
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Cereal Chemistry and Technology

Cite this document

Bubalo, P. (2011). Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo, Petar. "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo, P. (2011). 'Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:096150

Bubalo P. Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150

P. Bubalo, "Utjecaj dodatka kiselog tijesta na trajnost integralnih polupečenih kruhova", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:096150

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